A couple of years ago, I had the pleasure of meeting George Schenk, founder of American Flatfread bakery. He is a man with a mission beyond making the most delicious organic, natural pizza. He handed me a handmade cookbook that was hand bound and done in handwriting – his own.
Try the Compound Salad recipe, which was published in Relevant Times magazine, now found on RelevantTimes.com . Even the packaging has a story to tell – about artisan bread making, about organic goodness, and about the benefit of supporting your local farmers!
I spoke to George recently and I was reminded of his warmth and passion for local food activism that I believe helps make the pizza so special. George is an avid localvore (eats locally produced food) and back in 2006 produced a wonderful act of civil disobedience through his chicken event.
Their home-base is in the beautiful mad river valley in Vermont, but they have hearth-side dining in three locations in Vermont, one in Virginia, and in order to be sustainable about their production, which is booming, they’ve opened a bakery in California to accommodate the stores that carry the pizzas in the west.
You can find the pizzas in many stores – go find one!